Robin’s KitchenAfter 12 years of feeding students at Escuela del Sol Montessori, Robin Day and her husband Tom Day began selling her cooking to the public. We’re so glad she did. A cute, five-table dining room in the Harwood Art Center makes up Robin’s corner enclave. You can tell a lot about the quality and integrity of a place by how it cuts or doesn’t cut corners. The little things stand out at Robin’s, like organic milk for the coffee. Many of the herbs come from their garden, as well as the tomatoes in the salad and sandwiches. The breakfast burrito, made with oven-roasted Yukon gold potatoes, green chile and eggs as local as they can find, is absolutely masterful. Sprouts and sprouted grains find their way into the food in many ways, including Robin’s great grains salad, made with wheat berries, barley, dill, parsley and sprouted lentils in a homemade, roasted garlic and balsamic dressing. There are frozen quarts of soup to go, and a lineup of baked goods on the rack by the register includes muffins made with organic fruit that was frozen in season. (Alibi Staff, September 29, 2011)